Shepherd's Pie Recipe

4.83 from 17 votes

Shepherd's Pie Recipe

Learn how to make shepherd's pie, a delicious comfort food with a rich beefy base, hearty veggies, and a thick, buttery potato topping.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

9x13 baking dish

Ingredients

For the filling:

2 tablespoons olive oil
2 carrots, cubed
1 rib celery, thinly sliced
1 onion, diced
3 teaspoons minced garlic
1½ pounds ground beef
2 tablespoons all-purpose flour
¼ cup tomato paste
2¾ cups beef stock, not broth
2 tablespoons Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cumin
¼ teaspoon dried thyme, or ½ tsp. freshly minced thyme
1 bay leaf
1 cup frozen peas

For the potatoes:

5 large russet potatoes, peeled and cubed into 1-inch chunks
⅔ cup heavy whipping cream
2 tablespoons butter
1 teaspoon salt
¼ teaspoon ground black pepper
⅓ cup grated aged white cheddar, (optional)
2 tablespoons butter, melted, - reserved for drizzling over top

Instructions

For the Filling

In an extra-large skillet set over medium heat, add 2 tablespoons olive oil. Brown 1½ pounds ground beef.
When meat is almost browned, add 2 cubed carrots and 1 rib sliced celery. Sauté until soft, about 5 minutes. Add 1 diced onion, and continue cooking for 2 minutes. Add 3 teaspoons minced garlic and cook for 1 minute.
Sprinkle in 2 tablespoons flour and toast for 30 seconds. Mix in ¼ cup tomato paste and cook for 1 minute. Gradually pour in 2¾ cups beef stock, whisking to create a smooth sauce.
Add 2 tablespoons Worcestershire sauce, 1 teaspoon each of red wine vinegar, garlic powder, and salt, ½ teaspoon ground black pepper, ¼ teaspoon each of cumin and dried thyme (or ½ teaspoon of freshly minced thyme), and 1 bay leaf. Bring to a low simmer and cook for 15 minutes, stirring occasionally.
Add 1 cup frozen peas and stir. Cook for an additional 3 minutes, then remove from the heat.

For the Potato Topping

Meanwhile, in a large stockpot filled with water, boil 5 peeled and cubed large russet potatoes until fork-tender, about 20 minutes.
Drain and return the pot to the burner. Let the heat evaporate any excess moisture. This should take a minute or so. Add the ⅔ cup heavy whipping cream, 2 tablespoons butter, 1 teaspoon salt, ¼ teaspoon pepper, and ⅓ cup grated aged white cheddar, if desired. Using a potato masher, mash potatoes into a smooth, creamy consistency. They should be on the thicker side.

To Bake

Preheat oven to 375°F.
Pour the filling into a 9x13-inch baking dish or keep it in the skillet if it's deep enough to hold the potato layer. Top with "dollops" of potatoes so the weight of the potatoes doesn't drag filling into them. Use a spatula (or an offset spatula) to spread the potatoes over the top.
Use a fork to drag swirls or marks into the layer of potatoes. Drizzle with the remaining 2 tablespoons of melted butter.
Place in the oven and bake for 40 minutes. If the top is not as gold as desired, turn the broiler on low and broil for 5 minutes or until golden brown.
Remove from the oven and allow to rest for 20 minutes before serving.

Video

Notes

Make ahead of time. Make as directed and then cover and place in fridge for up to 48 hours in advance. Bake as instructed.

STORE any leftovers in an air-tight container for up to 3 days in the fridge.

FREEZE. Let the pan cool after baking, then cover tightly with foil and place in the freezer for up to 2 months. Reheat the pie for 1 hour at 350°F.

Nutrition